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There’s one trick that takes quinoa from bland to crave-worthy: cook it in bone broth. It’s wild how much flavor it adds—rich, savory, and deeply satisfying. Plus, it boosts the protein so this salad actually keeps you full.
This quinoa and cauliflower salad is a sleeper hit in my kitchen. It’s so much more than the sum of its parts—just quinoa, roasted cauliflower, and a few pantry staples that somehow turn into something you can’t stop eating. Toss it all with a citrus-honey vinaigrette, crunchy cashews, sweet raisins, and a handful of parsley, and you’ve got that perfect mix of bright, fresh, and cozy.
I love making a big batch at the start of the week. It’s one of those dishes that tastes even better after sitting in the fridge overnight—the flavors deepen, the raisins stay juicy, and it’s just as good cold as it is warm. For an effortless weeknight dinner, serve with hot honey salmon, roast chicken, or a scoop of creamy hummus, and a simple arugula salad. Each bite delivers a balance of sweet, savory, and crunchy textures—a dish that’s as nourishing as it is beautiful.
Why You’ll Feel So Good After Eating This
Each ingredient pulls its weight—here’s why this salad is as nourishing as it is delicious:
- Quinoa: A complete plant-based protein with all nine essential amino acids. High in fiber to keep you full and support digestion.
- Bone Broth: Rich in collagen, minerals, and amino acids that support joint and gut health while giving the quinoa a deep, savory flavor.
- Cauliflower: Packed with antioxidants and vitamin C, it’s the unsung hero for glowing skin and strong immunity.
- Parsley: More than a garnish—loaded with vitamin K, folate, and iron for energy and bone health.
- Cashews: Add satisfying crunch and healthy fats to keep blood sugar steady.
- Raisins: A natural touch of sweetness plus potassium and iron for an energy boost.
- Citrus-Honey Vinaigrette: Lemon brightens everything while honey provides antioxidants and just enough sweetness to balance the flavors.
How to Roast Cauliflower Perfectly
Roasting cauliflower is where the magic happens. Toss the florets with a drizzle of olive oil, a pinch of kosher salt, and a crack of black pepper. Spread them out on a baking sheet and roast at 400°F for 20–25 minutes, until the edges are golden and slightly caramelized. The result? Tender, nutty, slightly sweet bites that add warmth and depth to every forkful.
How to Serve It
This is the kind of food that makes you feel nourished, balanced, and a little more grounded—exactly what I want this time of year.
Pro tip: After cooking your quinoa, stir in the raisins, cover the pot, and let them steam for five minutes. They’ll plump up beautifully and add that little burst of sweetness in every bite.
Description
This nourishing quinoa salad with roasted cauliflower, cashews, and citrus-honey vinaigrette is packed with protein, flavor, and feel-good ingredients.
- 1/2 cup cooked quinoa
- 1 cup bone broth
- 1/4 cup raisins
- 1/2 head cauliflower, chopped into small pieces
- 1/4 cup roasted cashews, roughly chopped
- 1 cup parsley, roughly chopped
- kosher salt and freshly ground black pepper
For the Honey-Citrus Vinaigrette:
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juice of a lemon
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2 tablespoons olive oil
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big squeeze of honey
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1 tablespoon dijon mustard
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1 chopped garlic clove
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kosher salt & freshly ground black pepper, to taste
- Cook quinoa according to package directions, swapping bone broth for water.
- Meanwhile, make the vinaigrette by whisking all the ingredients together.
- When it’s cooked, turn off the heat, toss in raisins, and cover to let them steam inside the pot for 5 minutes. (This makes them plump and juicy.)
- In a serving bowl, add chopped cauliflower, cashews, and parsley, then add the cooked quinoa. Drizzle over vinaigrette, and toss it all together.
- I like to serve this with some hummus, grilled chicken, salmon, or your protein of choice, and a simple arugula salad for such a satisfying and healthy dinner.